Description
This classic Baked Mac and Cheese recipe delivers a rich, creamy, and cheesy comfort food that everyone will love. Featuring a blend of sharp cheddar and mozzarella cheeses, a smooth homemade cheese sauce, and perfectly cooked elbow macaroni baked to bubbly perfection, this dish is ideal for family dinners or potlucks. The recipe includes simple seasonings like paprika, garlic, and mustard powder to enhance the flavors, topped with a melted cheese crust instead of breadcrumbs for a gooey finish.
Ingredients
Scale
Cheese Sauce
- 6 Tbsp unsalted butter (2/3 stick, plus more for greasing)
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 cup reserved pasta water
- 1 tsp paprika
- 1 tsp mustard powder (or 2 teaspoons Dijon mustard)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste)
- 1/4 tsp freshly ground black pepper (plus more to taste)
Pasta and Cheese
- 1 lb elbow macaroni pasta (preferably high-quality Italian bronze-cut)
- 1 Tbsp extra-light olive oil (or other neutral oil)
- 6 cups shredded medium cheddar cheese (16 oz)
- 2 cups shredded mozzarella cheese (6 oz)
Instructions
- Prepare the oven and dish: Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside.
- Cook the pasta: Bring a large pot of water to a boil over high heat. Add 1 Tbsp of salt and the elbow macaroni. Cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the pasta. Immediately drizzle the noodles with olive oil to prevent sticking and set aside.
- Mix the cheeses: In a large bowl, combine the shredded cheddar and mozzarella cheeses. Set aside about 8 cups total.
- Make the roux: In a 5 1/2-quart Dutch oven or large pot over medium heat, melt the butter. When foaming, whisk in the flour and continue whisking for about 2 minutes until the flour starts to turn golden.
- Add liquids: Slowly stream in the milk, heavy cream, and reserved pasta water while whisking continuously. Cook until the mixture becomes creamy, smooth, and just begins to boil.
- Season the sauce: Add paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 teaspoon salt, and black pepper. Whisk to combine. Reduce heat to low and simmer, stirring for 2 to 3 minutes until thickened to a light gravy consistency.
- Melt cheese into sauce: Add 3 cups of the cheese mixture to the sauce and stir until melted. Add another 3 cups of cheese and stir until melted. Reserve 2 cups cheese for topping.
- Combine pasta and sauce: Stir the cooked pasta into the cheese sauce until thoroughly coated. Turn off the heat and adjust seasoning with salt and pepper as needed.
- Assemble and bake: Pour the mac and cheese evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese evenly over the top.
- Bake and brown: Bake for 15 minutes until the cheese is melted and bubbly. For a golden-brown topping, switch the oven to broil for the last 2 to 3 minutes. Serve warm.
Notes
- This recipe is a beloved comfort food that’s great for feeding a crowd and reheats exceptionally well.
- The cheesy topping replaces traditional breadcrumbs for a gooey, moist crust preferred by kids.
- Use high-quality Italian bronze-cut pasta for best texture and flavor.
- Feel free to adjust seasonings like mustard powder and paprika to your taste for a personalized flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 598 kcal
- Sugar: 5 g
- Sodium: 615 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 113 mg
